In a separate bowl, combine buttermilk, brown sugar, one egg or flax gel, cranberries and orange peel. Make a well in the center of dry ingredients and add the wet mixture. Blend well until dough begins to clump into a ball. Do not over-mix.

Line a baking sheet with parchment paper. Sprinkle 1 tablespoon rice flour onto parchment and turn dough onto paper. Turn dough a couple times, pressing and kneading it together. Press into an 8- or 9-inch circle and cut into about 10 wedges. Brush top with beaten egg, if desired. Use a spatula to slightly separate wedges.

Bake 14 to 18 minutes. Remove and place pan on a wire rack to cool at least 10 minutes. Scones can be served warm or at room temperature. For best results, don’t serve directly from the oven.